Adding Rosemary To Beef Decreases Cancer-Causing Agents The addition of rosemary extract to ground beef actually reduces cancer-causing agents that can form upon cooking, according to a recent study in the Journal of Food Science, published by the Institute of Food Technologists. Heterocyclic amines (HCAs) are mutagenic compounds that form when meat and fish are cooked at high temperatures especially meats that are grilled, pan-fried, broiled, or barbecued. The National Toxicology Program of the U.S. Department of Health and Human Services categorizes HCAs as human carcinogens that can increase the risk of certain types of cancers. Kansas State University researchers Kanithaporn Puangsombat and J. Scott Smith investigated the idea that reducing the amount of HCAs in meat cooked at high temperatures would reduce the associated health risks. The study compared five rosemary extracts with varying concentrations of water and ethanol and their ability to inhibit HCA formation in cooked beef patties. -- Rosemary extracts were isolated with ethanol concentrations ranging from 10 percent to 40 percent -- The extracts were added directly onto the ground beef patties and cooked at two different temperatures: 400°F for five minutes each side and 375°F for six minutes each side. Researchers found that all of the concentrations significantly decreased the levels of HCAs at both cooking temperatures. http://www.medicalnewstoday.com/articles/179340.php A BETTER WAY DONT EAT THE BEAST IN FIRST PLACE
ANOTHER PLANT! IN NEWS! Consumption of bilberries may reduce the levels of glucose in the blood, and provide a means of reducing the risk of diabetes, say the results of a study from Japan. http://www.nutraingredients.com/Res...benefits-Mouse-study?utm_source=RSS_text_news HMM IS THERE A PATTERN DEVELOPING HERE THE CHART'S LOOKING PRETTY GOOD FOR GOING "LONG" THE PLANT; SHORT BEEF ITS A LOOSER
Watermelon - natural alternative to Viagra Researchers at U.S.-based Naturally Vitamins in Arizona claim that the amino acid, citrulline, may provide a superior support to enhance "male performance". Citrulline is found to be most prevalent in watermelons and scientists suggest that it may require three watermelons to make a difference to a man's performance.http://www.foodnavigator.com/Science-Nutrition/Watermelon-natural-alternative-to-Viagra POSSIBLE SIDE EFFECT TURNS GREEN AS "IT" SWELLS
I always wondered why I would see black dudes carrying 3 watermelons out of the grocery store all the time. Now I know.
Substituting fat with various pea ingredients could lead to sausages with improved texture and acceptability of Bologna-type sausages, says new research from Canada. Furthermore, when tested by a panel of 74 consumers, the acceptability of the low-fat sausages formulated with pea starch and fibre was equivalent to high-fat sausage. http://www.foodnavigator.com/Scienc...ients-could-offer-low-fat-tasty-meat-products PEA BALONEY! ...IT DOES A BODY GOOD! papavictor476 out
Sausages by their very nature are an unhealthy food choice because of the high sodium content required for "shelf life," quite apart from their being rich in saturated fats.
yes you are correct too much SALT is not good for you Salt levels similar to those currently consumed in the Western diet may lead to hardening of arteries, independent of blood pressure effects, say new results that âconfirm the potentially detrimental effects of a high dietary salt intakeâ. http://www.foodnavigator.com/Science-Nutrition/Salt-s-harmful-effects-may-extend-to-artery-hardening BROCCOLI DONT HAVE TOO MUCH SALT